“I'm a 'Svenska flicka' (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. This recipe was given to me by a Swedish friend. It's obviously a 20th century version of a 19th century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern-day 'Kottbullar' are very tasty.”

Reviewer:

These are fabulous!!!!!!! So moist and so yummy! Only thing i did different was that i used italian bread crumbs. It was a little time consuming but sooo worth it. I will make these again. Also the gravy holds up nicely on the 2nd day.

Reviewer:

BE CAREFUL - the first item in the recipe should be only 2/3 cup of evap. milk (not 1 2/3 cups) Later in the recipe you will make sauce with 1 cup of evaporated milk. Unfortunately I did not see this until I put all the evap. milk in my meat mixture. We shall see how they turn out. DEFINITELY NEEDS AN ADJUSTMENT TO THE WRITING OF THIS RECIPE! 3 stars for the recipe content...

Reviewer:

Very good and not hard at all! I followed the recipe almost completely; I had to add a few more shakes of breadcrumbs to get my meat to form balls and I added a bit of salt and worcestershire to the sauce. Boyfriend loved them though he thought his Swedish granny made better ones (which apparently taste like Ikea's). I don't have a Swedish granny so I thought they were great!

Reviewer:

Fantastic! My father has a recipe his great great grandmother had brought with her from Sweden, and it was very similar to this. I made this for my boyfriend the other night, and he kept going back until he was stuffed! We love this recipe!

Reviewer:

I'm 1/2 Svenska and grew up enjoying my Mamma's meatballs. We are having my husbands Danish family over for Smörgåsbord and wanted to prepare something authentic for them to enjoy. These truly fit the bill. I used some ground pork in the mix and added an egg. After freezing them for 10 min they were baked at 375 for 20 min. I deglazed the baking pan to make the gravy. Threw in a dollop sour cream and used my Tony Chachere brown gravy mix as the base. These will sit in the fridge tonight and will be warmed up in a crock pot tomorrow while I do other things and the flavors will have time to get happy together. Highly recommend!